Low carb strawberry shortcake features a sweet, spongy base, topped with delicious layers of sweet strawberries and rich, creamy whipped cream.
Tonight for dinner, I made this low carb strawberry shortcake for the last time this season.
Strawberries are still available here in California, but their quality is diminishing fast. The next time I make this low carb strawberry shortcake will likely be in April, when a new strawberry season starts. So this was a temporary farewell to this very tasty dessert.
When my daughter was very young, we had a “date” once a week. I would pick her up from kindergarten, and we would go to the local cafe and order a strawberry shortcake to split. We both remember those outings fondly.
These days, I would never indulge in a regular strawberry shortcake. But the other day, when I was making 90 second bread, it occurred to me that the spongy bread would be an ideal base for a low carb strawberry shortcake.
So I gave it a try, and it was wonderful. How amazing, to get to enjoy the sweet, creamy, tasty layers of strawberry shortcake, without paying the awful price of blood sugar roller coaster!
Almost all strawberry shortcake recipes will instruct you to macerate the strawberries with sugar. I find it unnecessary. The very act of slicing the strawberries and letting them stand at room temperature releases their juices and softens them, bringing out their natural sweetness. This is especially true if you use red, ripe strawberries.
A word about the sweetener in this low carb strawberry shortcake: I use stevia glycerite because I feel that it has the most natural taste of all stevia products and does not impart an unpleasant aftertaste. You can obviously use your own preferred sweetener if you don’t like stevia. Obviously, if you use a nutritive sweetener such as sugar or honey, nutrition info will be affected.
The food processor makes excellent, thick whipped cream – no elbow grease required – but since it’s so efficient, keep an eye on it and try to avoid over-whipping. A standard size food processor likely won’t work here though, since the amount of cream is so small. If you don’t have a mini food processor, use a handheld electric mixer.
I hope you enjoy this low carb strawberry shortcake as much as I do!
- 2 large strawberries
- 2 tablespoons butter, divided, melted and slightly cooled
- 2 large eggs, divided
- ¼ teaspoon stevia glycerite, divided (or 2 tablespoons of your preferred sweetener)
- ¼ teaspoon vanilla extract, divided
- 2 tablespoons coconut flour, divided
- ½ teaspoon baking powder, divided
- ¼ cup heavy cream
- ⅛ teaspoon stevia glycerite (or 1 tablespoon of your preferred sweetener)
- ⅛ teaspoon vanilla extract
- Wash and dry the strawberries. Slice into thin slices. Place in a small bowl and allow to stand at room temperature while you make the cake.
- For each of the two cakes, in a small microwave safe bowl (mine measures 2 inches on the bottom and 4 inches at the top), use a fork to mix together 1 tablespoon melted butter, 1 large egg, ⅛ teaspoon stevia, ⅛ teaspoon vanilla extract, 1 tablespoon coconut flour and ¼ teaspoon baking powder, until very smooth.
- Microwave each cake on high for 90 seconds, until puffed and set.
- Gently, with a small knife, loosen each cake's edges and remove from the bowl onto a plate. Slice crosswise into two slices, the bottom one thicker and the top one thinner.
- Place the heavy cream, ⅛ teaspoon stevia glycerite and ⅛ teaspoon vanilla extract in a mini food processor's bowl. Process on high until the cream turns into whipped cream, about 1 minute.
- For each cake, top the bottom layer of cake with half of the sliced strawberries. Spoon whipped cream on top, then top with the second slice of cake. Serve immediately.